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    Casos Alimentos contaminados (1)

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    4 views4 pages

    Casos Alimentos Contaminados

    Uploaded by

    CarlosSanchez

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
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    4 Clostridium botulinum and Botulism Paul Gibbs! ' Leatheriead Fuod Intemational, Randalls Road, Leatherhead, Surey KT22 TRY, UK. sgibbe@lestherbeadfood.con 2 Escola Superior de Biotecnologia, Universidade Catélica Portuguesa, Rua Dr. Antnio Bemardino de Almelds, 4200-072 Porto, Portugal. pgibbsBeab.ucp.pt Summary Botulismis caused by neurotoxins produced by Clostridium bonulinum during growth {in foods. Many different types oF foods have been implicated in casesloutbreaks, gen- erally from under processing, lack or change of preserving agents, improper storage conditions, et. nal eases 8 proper HACCP or risk analysis by appropriately quali- fied personel would have ientiied a bosulinl risk. Two examples of botulism wil be considered: Hazelnut yoghurt fom the UK and Garlic in Oil from Canada and the usa. Key words: Clostridium botulinum; botulism; hazelnut yoghurt; garlic in oil 4.1 Objectives and learning outcomes (1) Define the physiological characteristics of Closiridivn botulinum in relation to food preservation by water activity, pH value and thermal processing conditions. (2) Identify and describe the toxicological properties of Clostridium bonuinum in relation to human disease. (3) Inierpret the physiological characteristics of Clostridium botulinum in relation to methods of food preservation, in onder fo prevent botulism, (4) Identify and evaluate the contra parameters preventing grow and toxin produc~ tion by Clastridiu baruliaum in foods. (5) Analyze the effects of changes in food preservation conditions with respect to botulism, (6) Propose the need fora HACCP or risk assessment on changes in food character- istics. (7) Recogaize the requirements of food regulations in relation 10 botulism. 30 PaulGids 4.2 Introduction Soi pment Sere ao ememmnryoemnemaa (AG) ate recognized by Sa species, i is of toxins produced, pro- to grow at 4°C (psychrotrophic consists of ¢ groups of organisms distinguisher teolytic of saccharolytic reactions in media, anda siains) usually occurring as spores, and appropriate measures must taken in food formulation, processing or storage to inhibit growth in the food, o Only strains in Groups I (proteolytic and 3 psychrotrophie: “The proteolytic strains are able fo grow at lower ay, (ca. 10% w/v salt on water) than the non-protenlytic strains (inhibited by ca. 3.5% w/v salt on water). A few strains of C. butyric and of C. barat are also capable of producing botulinal toxins (iypes E and F respectively) 4.3. Hazelnut yoghurt (UK) ‘Yoghurt is produced from pasteurized milk, milk powder, and thickeners, heated to about82°C, cooled and inoculated with starter cultures. Thismixtureis then fermented for 2-3 hours to produce the desired acidity, Navors are added together with any sweeteners, and the product packed in plastic cartons. These products generally have a chilled shelf fife of 21-30 days. Hazelnut flavoring was made by acorapany known forts excellent frit flavorings and toppings for eakes, ete. These sweetened (ca. 60% wit sugae) acidic products were hotfiled into A10 cans (ca. 2.5 Kg), sealed and pasteurized in boiling water for about 30 min, cooled and dispatched as an ambient iemperature stable product Hazelnut conserve was produced in x similar manner with 20 apparent problems yeceiving the aspartame-sweetened liazelnut conserve, rep

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